Tag Archives: Peanutbutter

For a while now I have been meaning to create a healthier alternative to banana bread, that is scrumptious while being an acceptable high protein and high vitamin rich breakfast to fuel my morning.

After a taste test of flavour combos and brief-fitting ingredients I concluded that the flavours of peanut and banana were perfect.

As these ingredients are full of healthy protein building nuts and potassium richness fruit I decided to produce a recipe that was as healthy as possible while still attaining a delicious flavour and fluffy texture.

I also wanted it to be as easy as possible to bake that could be whipped up in 5 minutes.

The outcome = Fluffy fruit and nut bread with no added fat (oil/butter) that I think tastes much better than traditional banana bread (which is full of fat and large sugar quantities).

I’m actually impressed with myself, as soon as I served this I was asked for the recipe. Easy one step low fat fruit based loaf that is just divine sliced, warmed and if you desire topped with a flick off low fat margarine.

Ingredients:

160g brown sugar

200g vanilla yoghurt (low fat)

220g Banana (3 large bananas)

2 eggs

130g low fat peanut-butter

160g self raising flour

Method:

Preheat the oven to 170c degrees and line a 14cmx24cm loaf tin with baking paper.

Place the sugar, banana, yoghurt, eggs, peanut butter and flour in a food processor and blitz until all the ingredients are well combine and pureed.

Pour the mix into the cake tin.

Bake in the oven for 20-25 minutes or until the loaf is just set on touch.

Allow the loaf to cool in the tin, then cut and serve.

Notes:

You will need 3 large or 4 medium sized bananas for this recipe.

I blitzed up 15g of peanuts to decorate the top of the loaf and sprinkled before baking.

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Blitz peanuts to decorate

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Apple is a really interesting ingredient to bake with, it is actually quite a difficult ingredient to hero as a key flavor in desserts.

However, as I still have not accomplished a killed apple unusual treat I was determine to succeed in a bake thus hit the kitchen for some experimenting.

In my experimenting one combo I came up with that I thought would be the winner was the pecan lavender lemon and apple cake, however it was the flavor combo of cinnamon apple peanut oats and caramel that exceeded expectations.

After playing around with this flavor combo with different textures I ended up featuring the nuts oats and spice in a base for a crunch, created a peanut cheesecake for the filling, an apple jelly for an addition textural layer and caramel cream for indulgence.

Oat base:

105g flour

30g peanuts

105g butter

90g brown sugar

60 oatbran

1 + 1/2 tsn ground cinnamon

Peanut cheesecake:

1 + 1/2 tsn gelatin

2 tbsn water

280g cream cheese

75g brown sugar

1 + 1/2 tsn vanilla

210g peanut butter

50ml cream

Apple jelly:

350ml freshly squeezed apple juice

75g brown sugar

1 + 1/2 tsn lemon juice

2 tsn gelatin

Cream:

190ml thickened cream

1 tsn ground cinnamon

45g brown sugar

Method:

Pre-heat the oven to 180c degrees and line a 30cm x 30cm slice tin with baking paper.

Place all the base ingredients into a food processor and blitz until the mix is combine and balls up on the side of the mixer.

Spoon the mix into the cake tin and using the back of a spoon flatten out for even coverage.

Bake in the oven for 20 minutes or until the top is slightly golden, leave aside to cool completely.

Meanwhile make the cheesecake layer by placing the boiling water with the gelatin and whisking with a fork until dissolved.

Place the gelatin mix, cream cheese, sugar, vanilla and peanut butter into a bowl and beat with electric beaters until fluffy and well combine.

Add the cream to the mix and beat until just combine.

Remove the cooled oat base layer and baking paper from the tin and spray the tin with oil spray.

Cut 2mm off the base from 2 opposite sides.

Place 2 sheets of cling wrap over each other with the oat base layer in the center and lift the base back in the tin with the clingwrap overflowing the sides of the tin.

Pour the cheesecake mix on top of the oat base layer and even the mix out with a spoon.

Place the slice in the fridge for 1 hour to set.

To make the jelly add the freshly squeezed apple juice, sugar and lemon into a bowl and heat in the microwave until hot to touch.

Add the gelatin to the apple mix and stir until the gelatin is dissolved, leave aside until cooled completely.

Pour the apple mix over the cheesecake layer and leave in the fridge for 4 hours to set.

Lastly, beat the cream, cinnamon and sugar until peaks form.

Spread the cream over the set jelly layer and leave in the fridge for 1 hour.

To serve, pull the cling wrap up to lift the slice from the tin, remove the cling wrap and place the slice on a plate.

Cut the slice into squares.

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One thing I have yet to experiment with is their famous peanut and jelly (jam in AUS) sandwich, I don’t even think I have ever tasted one in my life.

So true Ella style instead of first tasting I threw myself into experimenting with this concept to incorporate these 2 key ingredients in a sweet baking tread.

I must say I attempted 3 versions of this…Originally I made a 3 layered slice with a peanut butter, a jelly and a white chocolate crumble topping slice. I wasn’t happy with this so I attempted it again with just the 2 layers and omitted the crumble layer – as suspected the jam turned into a toffee texture without the crumble layer to protect it.

As the peanut layer was absolutely delectable and satisfying I decided to slice pieces in half like 2 pieces of bread and with thick jelly (jam) placed in the center to sandwich the peanut slice together.

Outcome…better that expected – absolutely scrumptious! Best part (bar the taste) this is sooo easy to make! Below is the recipe to me easy Peanut Butter and Jelly Slice Sandwiches.

Ingredients:

½ cup butter

½ brown sugar

¼ cup white sugar

300g peanut butter

1 egg

1 tsn vanilla extract

1 + 1/2cup plain flour

½ tsn baking powder

½ tsn salt

½ tsn cinnamon

1/2 cup thick raspberry jam

Method:

Preheat the oven to 175c and line a 20cm square baking tray with baking paper.

In a bowl using electric beaters beat butter and sugar for 5 minutes until thick and creamy.

Add the peanut butter, egg and vanilla essence, beat.

In another bowl mix together the flour, powder, salt and cinnamon.

Using a spoon carefully fold the dry ingredients into the wet mix until just combined.

Spoon the mix into the tray and smooth out.

Cook for 35 minutes or until golden.

Allow the slice to fully cool then cut the slice horizontally through the middle.

Place the bottom layer back into the tray and spoon the thick jam to cover the bottom layer.

Place the second layer on the top of the jam to create a peanut slice sandwich with jam in the centre.

Allow to set in the fridge for 2 hours before removing from the tray and cutting the slice into bars.

Notes:

You can use whatever flavor jam you prefer, though raspberry is the most traditional.

The jam does need to be quite thick. If its not heat it in the microwave or on the stove until bubbling hot then whisk in 1 tsn of gelatine powder. Allow to cool, then follow on from step 9.

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